Healthy, Clean Eating Recipes

LATEST POSTS

 

COOKBOOKS

Plant Protein Recipes That You'll Love- OUT NOW!

Spiralizer Recipe Book

 
Pistachio Root Vegetables 1.jpg
 

RECIPE SEARCH

 

POPULAR POSTS

Featured
Spaghetti Squash Hash Browns
Read More →
Spicy Tuna Quinoa Bowl with Sesame Kale
Read More →
Asian-Inspired Breakfast Bowl With Sesame Aioli
Read More →
Sweet Potato Noodles With Garlic Cashew Cream, Kale, and Mushrooms
Read More →
Vegan Butternut Squash Mac and Cheese with Kale
Read More →
Potato and Pepper Breakfast Scramble With Avocado
Read More →

Products I'm Currently Digging

 
 
 

 

Keep Up With My Cooking

I’ve been on a breakfast hash kick... this one is a mix of white sweet potatoes pan-roasted in a cast iron skillet with bay seasoning, kale, and roasted cherry tomatoes tossed in lemony labneh with fresh parsley and scallion, soft-boiled egg, and crushed red pepper
👋🏻 27, hello 28. Not all that sad to say farewell to this year of my life, but I wouldn’t be the same without it. Weird to think that 10 years ago I was turning 18 and knew so little about what was to come. I could not have predicted these past 10 years, and that in itself is a beautiful thing. I’m ready for more of my uncertain future, and I’m feeling very positive about my present life — that’s all I can ask for on this day of birth ✨ 🌈 . 📸 by @natalie_wentworth
Herby Mediterranean Bowl made with massaged kale, black lentils, roasted cherry tomatoes, pan roasted white sweet potatoes, paprika-sprinkled labneh, fresh dill and parsley, olive oil, lemon, and za’atar seasoning.
A spring-inspired salad made with little gem lettuce, radishes, heirloom tomatoes, avocado chunks, soft boiled egg, mung bean sprouts, red onion, hemp seeds, salt, pepper, lemon, olive oil, and white balsamic vinegar. Happy Wednesday friends 🤗
Toast Tuesday! Sourdough with mashed avocado, roasted cherry tomatoes, poached egg, fresh basil, hemp seeds, salt, and pepper. . To make roasted cherry tomatoes, slice them in half, spread them on a baking sheet, drizzle with olive oil and bake for 20-25 min at 425
Simple, easy, but full of flavor: @eatbanza Chickpea Linguine tossed in butter, Parmesan, fresh basil, and heirloom cherry tomatoes with cracked black pepper. Happy Monday!
Here’s my Beet & Potato Hash from my Valentine’s Day breakfast in bed post a few days back... Sautéed beets, red onion, and potatoes with eggs, fresh parsley, and a sprinkle of Parm. . To make, I chopped up the onion and potatoes (raw) and sautéed them in some oil in a cast iron skillet covered for about 7-8 minutes until outside of potatoes are crisp and the inside are soft (you can season as desired, I like bay seasoning or garlic and onion powder). Mix in the beets (these should already be cooked. I like @lovebeets or Trader Joe’s has some too), and carve out some space for the eggs. Crack them in the pan, cover, and cook for a few minutes until whites are set and yolk is still runny. Top with parsley and Parmesan
Been enjoying lots of meals out in Nashville (there’s some bomb food here!), but in the meantime I wanted to revisit this Almond-Flour Gnocchi with Marinara, Kale, Mushrooms, Vegan Mozzarella, Fresh Parsley, and Black Pepper. I love the TJ’s cauliflower gnocchi, but I’m also a fan of @cappellos gluten-free/paleo gnocchi. Vegan cheese is @miyokos_kitchen (I find it at @wholefoods or from @milkandeggscom) 🤗 i used the whole package with two stalks of kale and 4 white mushrooms, chopped. Serves 2-3 . If you use @milkandeggscom, you can also use code CARINA for $15 off!